Sunday was my dog-child’s 4th birthday! I can’t even believe how much we’ve been through. Two states, a broken arm, camping trips, plane rides, adventures, and so many cuddles. Penelope has taught me to be more cautious, be more sensitive to her needs, not every animal is the same, and that I’m definitely not ready for kids!
I made Pene some organic, gluten-free carrot and almond butter cupcakes (which taste more like a muffin). They were so fluffy and moist and made to perfection!
I started with preheating my oven to 350º and greasing a non-stick muffin tin with coconut oil. I used the spray can but jar would be fine also.
- 1 Egg
- 1/4 c Almond Butter
- 1/4 c Vegetable Oil
- 1/4 c Shredded Carrots (topping)
- 1/3 c Agave
- 1 c Shredded Carrots
- 1 c Almond Flour
- 1 tsp Baking Soda
Whisk ingredients in a bowl then fold in 1 c of carrots. Scoop mixture into greased muffin tin and bake for 20 minutes.
Poke the center of the cupcakes with a knife to make sure it’s cooked all the way through. When finished, let cupcakes cool in muffin pan for 5 minutes to let edges harden, then place on a plate. Using a knife, ice the cupcakes with a light layer of almond butter. To garnish your cakes, sprinkle the extra shredded carrots onto the top and add a dog treat. Voila!